Guided learning hours

Guided learning hours give an indication of the amount of contact time you need to have Suggested teaching time (hours / % of the course)
with your learners to deliver a course. Our syllabuses are designed around 130 hours for
Cambridge IGCSE and O Level courses. The number of hours may vary depending on
local practice and your learners’ previous experience of the subject. The table below
give some guidance about how many hours we recommend you spend on each topic
area. Topic
1. Key concepts and terminology It is recommended that this should take about 3 hours (2% of the course).
2. Kitchen safety, planning and equipment It is recommended that this should take about 9 hours (8% of the course).
3. Nutritive value of foods It is recommended that this should take about 8 hours (6% of the course).
4. Digestion and absorption It is recommended that this should take about 4 hours (3% of the course).
5. Meal planning and dietary guidelines It is recommended that this should take about 8 hours (6% of the course).
6. Composition and value of the main foods in the diet It is recommended that this should take about 16 hours (12% of the course).
7. Cooking of food* It is recommended that this should take about 58 hours (44% of the course).
8. Convenience foods It is recommended that this should take about 6 hours (5% of the course).
9. Raising agents It is recommended that this should take about 4 hours (3% of the course).
10. Food spoilage and hygiene in the handling and storage of food It is recommended that this should take about 6 hours (5% of the course).
11. Food preservation It is recommended that this should take about 8 hours (6% of the course).

* The practical skills of cooking food, basic proportions management and methods of making are spread throughout the plan of teaching in this
scheme of work, as well as appearing within a section of their own. You will need to embed practical work with the learning of theory according to
your own circumstances and the abilities and progress of your learners.